This recipe is a mix match of my favourite carbonara recipes. Although it might not be authentic, it still tastes incredible!
- 400 g Spaghetti
- 200 g Pancetta
- 2 Garlic cloves
- 120 g Parmesan
- 3 Large eggs
- 1 tbsp Extra virgin olive oil
- Handful of flat parsley
- Salt & pepper
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper. Mix until combined.
Cook the spaghetti in a large pan of boiling salted water until al dente.
In a pan on a medium heat, mince the garlic and fry with the cubes of pancetta until the pancetta is crispy.
Reserve some pasta water. Drain the pasta and toss into the pan. Then remove from the heat.
Pour in a couple of tablespoons of pasta water in to the pan and season with pepper. Make sure the pan has cooled slightly, then add the egg mixture. The pan should be warm enough to slow cook the egg mixture but not scramble it!
Finely fold through the finely sliced flat parsley. Served with a grating of parmesan.